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🍽️ Fruity Shrimp Salad with Avocado and Tomato

260 kcal · 30 min · 4 servings

Ingredients

• 150 g Shrimp
• 2 tbsp Oil
• 1 Garlic clove
• 75 g cooked, deboned Lobster meat
• 2 tbsp Lemon juice
• Salt
• Pepper (from the mill)
• 1 tbsp White wine vinegar
• 1 pinch medium-hot Mustard
• 1 Pin Sugar
• 2 tbsp Sunflower oil
• 1 Piece Honeydew melon (approx. 100 g)
• 1 Piece Salad cucumber (approx. 100 g)
• 1 pink Grapefruit
• 1 red Onion
• 1 Avocado
• 1 tbsp Chive rings (or chopped herbs)
• 4 Cocktail tomatoes

Instructions

1. 1. Heat some oil in a frying pan.
2. 2. Sauté the shrimp together with the lightly crushed garlic cloves.
3. 3. Let the shrimp cool down completely.
4. 4. Set aside four nice shrimp for garnish.
5. 5. Peel the rest of the shrimp and chop them finely.
6. 6. Also chop the lobster meat finely.
7. 7. Whisk lemon juice with salt, pepper, vinegar, mustard, and a pinch of sugar for the marinade.
8. 8. Whisk the oil into the marinade.
9. 9. Peel the honeydew melon and the cucumber.
10. 10. Cut the honeydew melon and cucumber into small cubes.
11. 11. Segment the grapefruit.
12. 12. Cut the grapefruit segments into small pieces.
13. 13. Peel the onion and chop it finely.
14. 14. Halve the avocado and remove the pit.
15. 15. Scoop out the avocado flesh with a spoon.
16. 16. Cut the avocado flesh into cubes.
17. 17. Mix all prepared ingredients immediately with the marinade.
18. 18. Fill the salad into glasses.
19. 19. Sprinkle fresh herbs over the salad.
20. 20. Place one tomato on each glass.
21. 21. Skewer the reserved shrimp with a toothpick.
22. 22. Insert the shrimp into the tomatoes.

Nutrition per serving

• kcal: 260
• Protein: 12 g · Fett/Fat: 17 g · Carbs: 12 g